This Moroccan Beef Stew is a warm hug in a bowl! It’s packed with tender beef, aromatic spices like cinnamon and cumin, and bright veggies. Just a spoonful and you’ll feel cozy!
The smell while it cooks is heavenly! I like to serve it over fluffy couscous for a perfect meal. Trust me, you’ll want to savor every bite—no leftovers here! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is flavorful and tender when simmered. If you’re looking for alternatives, you could use brisket or round steak, but adjust cooking time accordingly as they might be less tender.
Chickpeas: Canned chickpeas add a great texture, but you can use cooked lentils as a substitute if you prefer. They will alter the flavor a bit but will still be delicious!
Spices: Cumin and cinnamon are key for that classic Moroccan taste. If you don’t have ground cumin, try ground coriander or an allspice mix. You could skip cayenne for a milder stew.
Dried Raisins or Currants: They add sweetness to the dish. If unavailable, dried apricots are a fantastic alternative. Just chop them up a bit!
How Do I Get the Beef Tender and Flavored Perfectly?
The secret to tender beef is in the cooking process. Brown the beef first to lock in flavors and create richness in your stew. Then, cook it low and slow. This method breaks down tough fibers, making the beef melt-in-your-mouth tender.
- Ensure your pot is hot enough when you brown the beef so it sears well.
- Don’t rush the simmering step. Letting it cook for 1.5 to 2 hours is crucial for those deep flavors and soft meat.
- Add chickpeas toward the end to keep them whole and prevent mushiness.
With these tips, your Moroccan Beef Stew will be bursting with flavor and comfort! Enjoy every scoop over perfectly fluffy couscous!
How to Make Moroccan Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 stalks celery, diced
- 1 (14 oz) can diced tomatoes
- 1 cup beef broth
- 1 cup water
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup dried raisins or currants
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped for garnish
For Serving:
- 2 cups couscous
How Much Time Will You Need?
This hearty stew requires about 20 minutes of prep time and 2 hours of cooking time. You’ll spend a little time browning the beef and chopping veggies, and then the stew will take care of itself on the stove while you prepare the couscous.
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the beef cubes in batches, browning them on all sides. This should take about 8-10 minutes. Remove the browned beef from the pot and set it aside for now.
2. Sautéing the Aromatics:
In the same pot, add the diced onions and sauté until they are softened, around 5 minutes. Next, add the minced garlic and cook for another minute, stirring until it’s fragrant and golden.
3. Adding the Spices:
Now, stir in the tomato paste along with the ground cumin, cinnamon, ginger, turmeric, and optional cayenne pepper. Let the spices cook with the onion mixture for 1-2 minutes to make the flavors come alive!
4. Combining Everything:
It’s time to bring everything together! Return the browned beef to the pot. Add the sliced carrots, diced celery, canned tomatoes (with their juice), beef broth, and water. Mix it all up until well combined.
5. Simmering the Stew:
Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover with a lid, and let it cook for about 1.5 to 2 hours. This slow cooking is what makes the beef tender and the flavors rich.
6. Adding Chickpeas and Raisins:
About 20 minutes before the stew is finished, stir in the drained chickpeas and raisins. Cook uncovered to help thicken the sauce a little.
7. Final Seasoning:
Before serving, taste the stew and season with salt and black pepper according to your taste preferences.
8. Preparing the Couscous:
While your stew is simmering, prepare the couscous according to the package instructions. It’s quick and easy!
9. Serving Up Your Stew:
Once everything is ready, serve the Moroccan beef stew hot over a bed of fluffy couscous. Garnish each bowl with freshly chopped parsley or cilantro to add a pop of color and freshness.
Enjoy this aromatic and hearty dish that pairs tender beef with the warm, fragrant spices characteristic of Moroccan cuisine!
Can I Use a Different Cut of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness and rich flavor after slow cooking, you can use brisket or round steak. Just keep in mind that you may need to adjust the cooking time slightly, especially if you use a lean cut.
What Can I Substitute for Chickpeas?
If you don’t have chickpeas on hand, you can replace them with cooked lentils or kidney beans. They’ll offer a similar texture, but lentils will need less cooking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth to prevent it from getting too thick.
Can I Freeze This Stew?
Yes! This stew freezes wonderfully. Allow it to cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating and enjoy it even later!
